Bacon and Egg Bean Salad


submitted by Debbie Flinner of Canton


  • 2-16oz. cans whole green beans, drained
  • 1/2 cup chopped onion
  • 1/3 cup vegetable oil
  • 1/4 cup vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 hard cooked eggs, chopped
  • 1/4 cup mayonnaise
  • 2 tsp. vinegar
  • 1 tsp. prepared mustard
  • 1/4 tsp. salt
  • 4 slices crispy fried bacon, crumbled
  • lettuce leaves
  • paprika


  1. Toss beans, onion, oil, 1/4 cup vinegar, 1/2 tsp. salt and pepper. Cover and refrigerate.
  2. Mix eggs, mayo, 2 tsp. vinegar, mustard and 1/4 tsp. salt. Cover and refrigerate.
  3. Just before serving, drain bean mixture, add bacon and toss.
  4. Arrange lettuce on a salad plate. Top each serving with a spoonful of beans and a scoop of the egg mixture; sprinkle with paprika. Refrigerate 1-2 hours.

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